In this recipe, the eggs are paired with a heady sauté of shallots and morels—wild mushrooms prized in French cuisine for their distinctive taste and rarity (they grow largely in areas recently stricken with forest fires). They are in season during the spring months; substitute other wild mushrooms, such as oysters or chanterelles, if morels are unavailable.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat oven and prepare mushrooms Heat oven to 375°F. Melt butter in a medium skillet over medium-low heat until foamy. Cook shallot, stirring constantly, until softened, about 2 minutes, then add morels and season with a pinch of salt. Cook, stirring occasionally, until morels have softened, about 5 minutes. Add heavy cream and bring just to a simmer, then immediately remove from heat and let the mixture cool for 5 minutes.
Step 2
Bake eggs Butter four 6-inch shallow baking dishes (such as gratin dishes) and set on a rimmed baking sheet. Crack one egg into each dish, keeping yolk intact; season with salt and pepper. Spoon the morel mixture into the dishes, dividing evenly, and sprinkle with chives. Bake until egg whites are just set (they should be firm to the touch), 9 to 12 minutes. Serve immediately.
